Janine and I are busy preparing for our Fermented Food Workshop on the 8th and 15th of March.
We have lots of different ferments to make and taste on the day, however I am particularly happy with this fermented pineapple. It is the first time I have tried it, but it certainly won’t be the last!
Our workshop on the 8th is now booked up, but we still have a couple of places free on the 15th if you would like to join us.
Adventures with Fermented Foods
Sunday, March 15th 2020, 1.30pm – 5:00pm
Belinda’s Kitchen, West Molesey, Surrey
In this workshop you will explore the traditions, flavours and health benefits of lacto-fermented foods.
Learn how the inclusion of medicinal and culinary herbs will not only enhance the flavour of your preserves, but also their health properties.
Plus make and taste a range of delicious preserved foods including:
fermented fruits & vegetables … Preserved lemons • Sauerkraut • Fermented berries
… delicious probiotic drinks … Water kefir • Beetroot Kvass • Ginger Beer
… & fermented milk / nut milk … Almond milk yoghurt • Cultured butter • Vegan ‘cheese’
£65.00 per person
Includes workshop, afternoon tea, homemade preserves to take home & handouts
Places limited to a maximum of 8 people
For more information and to book, please contact:
Belinda Blake on 020 8941 9259 / email@example.com
or Janine Gerhardt on 07930 901662 / firstname.lastname@example.org